Stabilization and destabilization of water-in-crude oil emulsions from the norwegian continental shelf. Correlation with model systems

A summary of properties of water-in-crude oil emulsions from the Norwegian Continental Shelf or model water-in-oil emulsions is given. A separation method for the indigenous surface active crude oil components based on adsorption/extraction was developed. These components and their films were characterized by M_w determinations, FT-IR, Langmuir-Blodgett, surface/interfacial tension, dielectric spectroscopy and interactions with chemical destabilizers. The stability/instability properties of authentic water-in-crude oil emulsions can be reproduced by model W/O emulsions stabilized by the interfacially active crude oil fraction. Processes inside the water droplets and at the W/O interface taking place upon destabilization were followed by means of dielectric spectroscopy.     

INTERFACIAL PHENOMENA IN FOOD EMULSIONS

The importance of proteins to provide steric stabilization of food emulsions is discussed. In aerated emulsions like ice cream and whipped cream, a partial destabilization of the fat globules is needed to obtain a satisfactory product. The destabilization process is controlled by surface active lipids (emulsifiers) which promote desorption of the interfacial protein film under specific temperature conditions. The formation of liquid crystalline films in o/w emulsions without proteins is also briefly discussed.     

Influence of pH on the stability of oil-in-water emulsions stabilized by a splittable surfactant

A laboratory study was conducted to evaluate the effect of pH on the stability of oil-in-water emulsions stabilized by a commercial splittable surfactant Triton SP-190 by comparison with the results obtained by a common surfactant Triton X-100. The emulsion stability was explored by measuring the volume of oil phase separated and the size of the dispersed droplets. It was found that the addition of inorganic acids did not significantly affect the stability of emulsions stabilized by Triton X-100, but had a profound influence on the stability of emulsions stabilized by Triton SP-190. Moreover, the droplet size of a Triton X-100-stabilized emulsion and its dynamic interfacial activity were insensitive to acids. However, at lower pH the droplet size of the emulsions stabilized by Triton SP-190 was considerably increased. From the dynamic interfacial tension measurements the dynamic interfacial activity of Triton SP-190 at the oil/water interface was found to be strongly inhibited by the addition of acids, resulting in a slower decreasing rate of dynamic interfacial tension. The results demonstrate that the dramatic destabilization of Triton SP-190-stabilized emulsions could be realized by the use of acids, which evidently changed the interfacial properties of the surfactant and resulted in a higher coalescence rate of oil droplets.     

Relationship Between the Polymer Structures and Destabilization of Polymer‐Containing Water‐in‐Oil Emulsions

The viscous properties, scanning electronic microscopy (SEM), and water/oil interfacial tension (IFT) of partially hydrolyzed polyacryamide (HPAM) and hydrophobically associating hydrolyzed polyacryamides modified with N‐dodecylacrylamide were studied with the objective of investigating the influence on destabilization of emulsions. As expected, the copolymers exhibit significant viscosity enhancing capacity and three‐dimensional network structures due to intermolecular hydrophobic associations, and also present high interfacial activities as the IFT decrease with increasing polymer concentration. As a result, the existences of copolymers increased both the viscosity of emulsions and the intensity of interfacial film, in which case slow down the diffusion of demulsifier molecules and enhance the stability of emulsions, finally, the separation of water from oil becomes more difficult.     

A Study of Thin Liquid Films as Related to the Stability of Crude Oil Emulsions

In this paper, we report the influence of surface-active compounds on the stability of crude oil emulsions using the apparatus designed for bilayer lipid membrane studies. The results obtained show that natural surface-active materials in crude oil, such as petroleum acids and asphaltenes, play a pivotal role. The ionized acids formed by the reaction between the petroleum acids and the alkali can decrease the interfacial tension and accelerate the thinning as well as the breakdown of the thin liquid film. The asphaltenes can adsorb onto the interface and improve the stability of the film. The order of the stability of the films between crude oil and alkaline solutions is found to be as follows: crude oil with asphaltenes removed (ii) 相似文献   

Electric-field-induced rupture of polymer-stabilized oil films

Water-in-oil emulsions stabilized by polymeric surfactants are robust, but the reasons for their stability are poorly understood. We studied oil films stabilized by a comb–graft copolymer having a poly(siloxane) backbone and poly(ethylene oxide)/poly (propylene oxide) and C₁₆ grafts (Abil EM-90) with a total number-average molecular weight of 62,000. Electric fields imposed in the aqueous phases on either side of the oil films were used to induce rapid rupture, and the response of the film was monitored using optical interference and electrical conductance measurements. Film thickness values ranged between 30 and 50 nm and rupture at field strength values between 2 × 10⁷ and 5 × 10⁷ V/m. Unexpectedly, in some cases, stable pores were formed and the films became electrically conductive. Often the pores persisted for more than 20 min after the voltage had been removed. Since the current was independent of film area, very few pores are involved in conduction. This behavior is similar to that found in lipid films; however, the persistence time is greater for polymer-stabilized films. Because the films are thick, it is possible that pores are formed by multimolecular self-assembly as with pore-forming proteins. Polymer purification also influenced film stability. Received: 4 February 1999 Accepted: 21 May 1999     

Water-in-crude oil emulsions from the Norwegian continental shelf

A destabilization study of water-in-crude oil emulsions based on crude oils from the Norwegian Continental Shelf is reported. It is found that medium-chain alcohols (1-butanol and benzyl alcohol) and amines are speeding up the separation of water. The destabilization mechanisms in these two cases seem to be fundamentally different. The alcohols seem to modify the rigidity of the interfacial film by a diffusion/partitioning process while the amines show a strong and specific interaction with interfacial groups, hence hydrophilizing the whole film. Observed trends in the time-dependence of the interfacial tension upon addition of alcohols and amines support these suggestions to destabilization mechanisms. Data for a commercial demulsifier Dissolvan 4455 are also given.     

三元复合驱碱/表面活性剂/聚合物模拟原油乳状液稳定动力学特性

基于两相分离的乳状液稳定模型,研究了三元复合驱模拟原油乳状液稳定动力学特性;通过液膜强度和油水界面张力探讨了碱/表面活性剂/聚合物对模拟原油乳状液稳定动力学特性的影响机理。 结果表明,乳状液稳定模型可以很好的评价乳状液的稳定性,并得到乳状液的稳定动力学特性;碱浓度小于900 mg/L有利于乳状液的稳定,碱浓度大于900 mg/L不利于乳状液的稳定;表面活性剂和聚合物浓度的增加使得形成的模拟原油乳状液更加稳定;模拟原油乳状液的稳定作用主要是通过碱、表面活性剂降低油水界面张力并增加油水界面膜强度,聚合物通过提高界面膜强度实现的,三者存在协同效应。     

Effect of Interfacial Adsorption on the Stability of Thin Polymer Films in a Solvent-induced Process

The stability of ultrathin polymer films plays a crucial role in their technological applications. Here, we systematically investigated the influence of interfacial adsorption in physical aging and the stability of thin polymer films in the solvent-induced process. We further identify the stability mechanism from the theory of thin film stability. Our results show that the aging temperature and film thickness can strongly influence the stability of thin PS films in acetone vapor. Physical aging can greatly improve the stability of thin polymer films when the aging temperature T_(aging1)T_g. A thinner PS film more quickly reaches a stable state via physical aging. At short aging time, the formation of the adsorbed layer can reduce the polar interaction; however, it slightly influences the stability of thin polymer films in the solvent-induced process. At later aging stage,the conformational rearrangement of the polymer chains induced by the interfacial effect at the aging temperature T_(aging1) plays an important role in stabilizing the thin polymer films. However, at T_(aging2)T_g, the process of physical aging slightly influences the stability of the thin polymer films.The formation of the adsorbed layer at T_(aging2) can reduce the short-range polar interaction of the thin film system and cannot suppress the instability of thin polymer films in the solvent-induced process. These results provide further insight into the stable mechanism of thin polymer films in the solvent-induced process.     

Stability and demulsification of emulsions stabilized by asphaltenes or resins

Experimental data are presented to show the influence of asphaltenes and resins on the stability and demulsification of emulsions. It was found that emulsion stability was related to the concentrations of the asphaltene and resin in the crude oil, and the state of dispersion of the asphaltenes and resins (molecular vs colloidal) was critical to the strength or rigidity of interfacial films and hence to the stability of the emulsions. Based on this research, a possible emulsion minimization approach in refineries, which can be implemented utilizing microwave radiation, is also suggested. Comparing with conventional heating, microwave radiation can enhance the demulsification rate by an order of magnitude. The demulsification efficiency reaches 100% in a very short time under microwave radiation.     

FRAGRANCE EMULSIONS STABILIZED BY A TRIBLOCK COPOLYMER

The phase diagram was determined of the system a fragrance oil, phenethyl alcohol, a commercial triblock copolymer, PE/L101, and water. The stability of emulsions containing 95 wt% water and various amounts of the fragrance and polymer was investigated both visually and with the aid of an optical microscope. The stability of the two-phase emulsions was explained through the interfacial behavior of the polymer and the density change of the oil phase. Double emulsions were found to form when the oil phase composition is close to that of the L₂ phase with maximum water solubilization.     

环烷酸对油水界面膜流变性质的影响研究

研究了环烷酸对油水界面膜界面张力、弹性模量、损耗模量以及界面膜破裂速率常数的影响,同时对环烷酸与沥青质之间的相互作用进行了测定。结果表明,环烷酸使得原油油水界面张力下降;弹性模量随着环烷酸加量以及振荡频率的增加都分别逐渐增大,并且最终都趋于平衡;在任何振荡频率值时,损耗模量都随着环烷酸加量先增大后减小;当环烷酸加量增加时,界面膜破裂速率常数降低。环烷酸与沥青质之间存在相互作用,随着环烷酸加量的增加,其对沥青质界面膜弹性模量的影响与对原油界面膜弹性模量的影响相似,表明环烷酸主要是通过与沥青质相互作用而促进乳状液稳定性的。     

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.     

Adaptive Structured Pickering Emulsions and Porous Materials Based on Cellulose Nanocrystal Surfactants

Taking advantage of the formation and assembly of cellulose nanocrystal surfactants (CNCSs) at the water–oil interface, where polar cellulose nanocrystals (CNCs) and end‐functionalized polymer chains interact, the preparation and stability of emulsions prepared with CNCSs were investigated. The packing density of CNCSs at the interface can be adjusted by tuning parameters such as pH, ionic strength, and concentration/molecular weight of the end‐functionalized polymer ligands. Stable non‐spherical emulsions are obtained during homogenization, as a result of the interfacial jamming of CNCSs, with pH‐triggered reconfigurability. Porous materials are prepared by freeze‐drying creamed, CNCS‐stabilized emulsions. The cells of the porous materials have a controlled pore size and shape that are commensurate with the droplets in the emulsion and are responsive to pH. The behavior of the adaptive, reconfigurable supracolloidal system is coupled to its internal and surrounding environment.     

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

In this study the potential ability of food-grade particles (at the droplet interface) to enhance the oxidative stability was investigated. Sunflower oil-in-water emulsions (20%), stabilised solely by food-grade particles (Microcrystalline cellulose (MCC) and modified starch (MS)), were produced under different processing conditions and their physicochemical properties were studied over time. Data on droplet size, surface charge, creaming index and oxidative stability were obtained. Increasing the food-grade particle concentration from 0.1% to 2.5% was found to decrease droplet size, enhance the physical stability of emulsions and reduce the lipid oxidation rate due to the formation of a thicker interfacial layer around the oil droplets. It was further shown that, MCC particles were able to reduce the lipid oxidation rate more effectively than MS particles. This was attributed to their ability to scavenge free radicals, through their negative charge, and form thicker interfacial layers around oil droplets due to the particles size differences. The present study demonstrates that the manipulation of emulsions' interfacial microstructure, based on the formation of a thick interface around the oil droplets by food-grade particles (Pickering emulsions), is an effective approach to slow down lipid oxidation.     

Structural evolution of polymer-stabilized double emulsions

Polymer-stabilized double emulsions are produced by a two-step process, high shear emulsification in the primary and membrane emulsification in the secondary. By repeated fractionation after each emulsification, we obtain monodisperse double emulsions with the size of the complex droplets ranging from submicrometer to a few micrometers. With osmotic pressure balance between the inner and outer phases, the polymer-stabilized double emulsions remain stable for a year at room temperature without structure deterioration. We generalize laser light scattering to probe the structure and internal dynamics of the complex system by including the effects of the amplitude fluctuations of the scattered fields. Both static light scattering (SLS) and dynamics light scattering (DLS) can resolve the inclusions inside the complex droplets. Water-soluble nonionic surfactants are used to induce destabilization of double emulsions. We find that a double emulsion turns into a simple emulsion within a minute at a surfactant concentration of less than 10(-)(3) mol/L. We demonstrate that DLS is a powerful technique to study the kinetics of destabilization of double emulsions. Coalescence between the internal droplets and the external continuous phase is identified as a major release pathway.     

Degradation of kinetically-stable o/w emulsions

This article summarizes the studies on the degradation of the thermodynamically unstable o/w (nano)emulsion--a dispersion of one liquid in another, where each liquid is immiscible, or poorly miscible in the other. Emulsions are unstable exhibiting flocculation, coalescence, creaming and degradation. The physical degradation of emulsions is due to the spontaneous trend toward a minimal interfacial area between the dispersed phase and the dispersion medium. Minimizing the interfacial area is mainly achieved by two mechanisms: first coagulation possibly followed by coalescence and second by Ostwald ripening. Coalescence is often considered as the most important destabilization mechanism leading to coursing of dispersions and can be prevented by a careful choice of stabilizers. The molecular diffusion of solubilizate (Ostwald ripening), however, will continuously occur as soon as curved interfaces are present. Mass transfers in emulsion may be driven not only by differences in droplet curvatures, but also by differences in their compositions. This is observed when two or more chemically different oils are emulsified separately and the resulting emulsions are mixed. Compositional ripening involves the exchange of oil molecules between emulsion droplets with different compositions. The stability of the electrostatically- and sterically-stabilized dispersions can be controlled by the charge of the electrical double layer and the thickness of the droplet surface layer formed by non-ionic emulsifier. In spite of the similarities between electrostatically- and sterically-stabilized emulsions, there are large differences in the partitioning of molecules of ionic and non-ionic emulsifiers between the oil and water phases and the thickness of the interfacial layers at the droplet surface. The thin interfacial layer (the electrical double layer) at the surface of electrostatically stabilized droplets does not create any steric barrier for mass transfer. This may not be true for the thick interfacial layer formed by non-ionic emulsifier. The interactive sterically-stabilized oil droplets, however, can favor the transfer of materials within the intermediate agglomerates. The stability of electrosterically-stabilized emulsion is controlled by the ratio of the thickness of the non-ionic emulsifier adsorption layer (delta) to the thickness of the electrical double layer (kappa(-1)) around the oil droplets (delta/(kappa(-1))) = (deltakappa). The monomer droplet degradation can be somewhat depressed by transformation of coarse emulsions to nano-emulsion (miniemulsion) by intensive homogenization and by the addition of a surface active agent (coemulsifier) or/and a water-insoluble compound (hydrophobe). The addition of hydrophobe (hexadecane) to the dispersed phase significantly retards the rate of ripening. A long chain alcohol (coemulsifier) resulted in a marked improvement in stability, as well, which was attributed to a specific interaction between alcohol and emulsifier and to the alcohols tendency to concentrate at the o/w interface to form stronger interfacial film. The rate of ripening, according to the Lifshitz-Slyozov-Wagner (LSW) model, is directly proportional to the solubility of the dispersed phase in the dispersion medium. The increased polarity of the dispersed phase (oil) decreases the stability of the emulsion. The molar volume of solubilizate is a further parameter, which influences the stability of emulsion or the transfer of materials through the aqueous phase. The interparticle interaction is expected to favor the transfer of solubilizate located at the interfacial layer. The kinetics of solubilization of non-polar oils by ionic micelles is strongly related to the aqueous solubility of the oil phase (the diffusion approach), whilst their solubilization into non-ionic micelles can be contributed by interparticle collisions.     

Effect of the type of the oil phase on stability of highly concentrated water-in-oil emulsions

The water-in-oil high internal phase emulsions were the subject of the study. The emulsions consisted of a super-cooled aqueous solution of inorganic salt as a dispersed phase and industrial grade oil as a continuous phase. The influence of the industrial grade oil type on a water-in-oil high internal phase emulsion stability was investigated. The stability of emulsions was considered in terms of the crystallization of the dispersed phase droplets (that are super-cooled aqueous salt solution) during ageing. The oils were divided into groups: one that highlighted the effect of oil/aqueous phase interfacial tension and another that investigated the effect of oil viscosity on the emulsion rheological properties and shelf-life. For a given set of experimental conditions the influence of oil viscosity for the emulsion stability as well as the oil/aqueous interfacial tension plays an important role. Within the frames of our experiment it was found that there are oil types characterized by optimal parameters: oil/aqueous phase interfacial tension being in the region of 19–24 mN/m and viscosity close to 3 mPa s; such oils produced the most stable high internal phase emulsions. It was assumed that the oil with optimal parameters kept the critical micelle concentration and surfactant diffusion rate at optimal levels allowing the formation of a strong emulsifier layer at the interface and at the same time creating enough emulsifier micelles in the inter-droplet layer to prevent the droplet crystallization.     

Interfacial layers of stimuli-responsive poly-(N-isopropylacrylamide-co-methacrylicacid) (PNIPAM-co-MAA) microgels characterized by interfacial rheology and compression isotherms

Stimuli-sensitive emulsions stabilized by microgel particles consisting of poly-(N-isopropylacrylamide-co-methacrylicacid) (PNIPAM-co-MAA) and being responsive to both pH and temperature have been investigated with respect to the visco-elastic properties of the interfacial layer. Properties of the interfacial layer were probed by means of shear and dilatational rheology as well as by compression isotherms and are related to the microgel packing at the interface as visualized by cryogenic scanning electron microscopy. The corresponding pH dependent emulsion stability is strongly correlated with the visco-elastic properties of the microgel covered oil-water interface. At high pH when the microgels are charged, a structure of partially interconnected microgels is found that provides elastic, soft gel-like interfaces. At low pH, however, the uncharged microgels are densely packed and the interface is rather brittle. Obviously, these pH dependent visco-elastic properties of the microgel layer at the oil-water interface play a determining role in the stability of emulsion droplets and allow us to prepare very stable emulsions when the microgels are charged and to break the emulsion by changing the pH.